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Spicy Cauliflower Cilantro Salad (Vegan, Gluten-Free)

Sharon Palmer

A long time ago, I tasted a scrumptious fresh cauliflower salad at a vegan restaurant in Stockholm, Sweden. I tried to recreate all of those amazing flavors in my own California creation. By soaking the cauliflower in boiling water for just one minute, you can help tenderize and tame this pungent vegetable. This simple, easy Spicy Cauliflower Cilantro Salad is packed with fiber, flavor, and nutrition!


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Spicy Cauliflower Cilantro Salad (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x


  • 1 head cauliflower (1 ½ pounds) washed, broken into small florets (about 5 cups)
  • 1 cup frozen peas (or fresh, blanched)
  • ½ small red onion, sliced into halves, and then into rings
  • ½ lemon, juiced
  • 1 ½ tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 small jalapeno pepper, seeded, finely diced (to cut down on spiciness, use only half)
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ¼ teaspoon black pepper
  • Kosher salt (as desired, optional)
  • ½ cup fresh chopped cilantro


  1. Fill a medium pot to half with water. Cover and bring to a boil. Remove pot from the burner, add cauliflower pieces and allow to sit for 1 minute. Drain cauliflower in a colander. Rinse with cold water just to cool.
  2. Place cauliflower, peas and red onions in a large salad bowl.
  3. In a small dish, whisk together lemon juice, EVOO, garlic, jalapeno, turmeric, cumin, black pepper and salt. Drizzle over cauliflower mixture and toss together.
  4. Stir in fresh cilantro and serve immediately.
  5. Makes 8 servings (3/4 cups each)


  • Serving Size: 1 serving
  • Calories: 56
  • Sugar: 3 g
  • Sodium: 34 mg
  • Fat: 3 g
  • Carbohydrates: 7 g
  • Fiber: 3 g
  • Protein: 2 g

For other recipes featuring cauliflower, check out:

Healthy Buffalo Cauliflower with Ranch Dip
Cauliflower Spinach Lasagna
Purple Cauliflower Salad with Lemon Vinaigrette

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